Make Ahead

Sundried tomato & toasted Kashmiri chile Hummus

by:
October 30, 2011
Photo by Shaila Ballal Nigam
Author Notes

Ideas for recipes keep popping up at the most surprising moments. I was looking for a dip to pair with machefs rosemary thyme pita chips when I realized that I had at least one ingredient missing for any of the hummus recipes on F52. I had no time to step out into that slushy snow & go looking for them, & had to resort to what I had handy. It was a 'grab a handful of this, a couple of that' & a splash of EVOO, & it was good. —Panfusine

  • Makes ~ 3 cups
Ingredients
  • 2 cups Canned chickpeas, drained, rinsed & patted dry.
  • 10 pieces sundried tomato rounds soaked in a cup of boiling water
  • 1-2 dried Kashmiri Chiles (or 1/2 the quantity of regualr dried chile)
  • 1/4 cup Sesame Seeds
  • 1/2-3/4 cups lemon flavored EVOO
  • Sea Salt to taste
  • Juice of 1 lemon
In This Recipe
Directions
  1. Toast the sesame seeds along with the chile (broken into small pieces with the seeds discarded) till they begin popping and turn a reddish brown.
  2. Add the sesame seeds, chile & the softened sundried tomatoes into a food processor jar & puree till the tomatoes turn mushy. Add the tomato infused water while the 3 ingredients are getting pureed.
  3. Add the chickpeas in batches & pulse till they get broken up, Keeping the machine running drizzle the lemon juice until you get a semi solid mass. Taste and adjust for salt. Now switch the processor back on again & slowly drizzle the EVOO till the mixture turns creamy.

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A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Global Palate, Indian perspective!